About Louisa Shafia

Louisa’s latest book, The New Persian Kitchen, is a fresh take on the vibrant cuisine of Iran. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award…. More about Louisa Shafia

About Louisa Shafia

Louisa’s latest book, The New Persian Kitchen, is a fresh take on the vibrant cuisine of Iran. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, is a collection of seasonal recipes that was nominated for an IACP award…. More about Louisa Shafia

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People Who Read The New Persian Kitchen Also Read

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Praise

WINNER, FOOD52 PIGLET AWARD, 2014

Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one. —Martha Rose Shulman, The New York Times

“Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients—rose water, pomegranates, sumac, and saffron—and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.”—Heidi Swanson, author of Super Natural Every Day

“This is a highly evocative book telling the story of the marvelous cuisine of Iran, one of my favorites and one that has yet to be properly discovered in the West.”—Yotam Ottolenghi, coauthor of Jerusalem

“The New Persian Kitchen is the perfect introduction to Persian cooking, full of classic ingredients and not-so-traditional ones, like tofu and quinoa. This book has something for everyone: practical recipes, anecdotes about the culture and history of Iran, and beautiful photography.” —Firoozeh Dumas, author of Funny in Farsi

Table Of Contents

Introduction: A desert paradise Overview: Persian cuisine through the ages A Guide to Persian Ingredients: a garden of earthly delights